Salmon traybake with soy and sesame dressing

Salmon traybake with soy and sesame dressing

We all love a good traybake, and this salmon traybake with a soy and sesame dressing ticks all the boxes for a speedy weeknight dinner.

Salmon traybake with soy and sesame dressing

We’ve also got this tray-roast salmon and vegetables with crème fraîche and crumbs, which you should try.

 

  • Serves icon For 4
  • Time icon Hands on time 10 min, oven time 30 min

We all love a good traybake, and this salmon traybake with a soy and sesame dressing ticks all the boxes for a speedy weeknight dinner.

We’ve also got this tray-roast salmon and vegetables with crème fraîche and crumbs, which you should try.

 

Nutrition: For 4

Calories
552kcals
Fat
34.3g (5.5g saturated)
Protein
37.8g
Carbohydrates
1.9g (15.4g sugars)
Fibre
10.5g
Salt
2.3g

Ingredients

  • 1 head broccoli, cut into florets
  • 1 medium savoy cabbage, cut into 8 wedges
  • 2 red onions, cut into wedges
  • Vegetable oil to drizzle
  • 2 tbsp soy sauce
  • 4 sustainable salmon fillets
  • ½ bunch spring onions, thinly sliced 
  • Steamed basmati rice to serve

For the dressing

  • 2 tbsp soy sauce
  • Finely grated zest and juice 2 limes
  • 2 tbsp toasted sesame oil
  • 3cm piece fresh ginger, grated
  • 1 red chilli, deseeded and finely sliced (reserve some
    to garnish)
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Method

  1. Heat the oven to 220°C/200°C fan/gas 7. Put the broccoli florets, cabbage wedges and onions on a large roasting tray, drizzle over a little vegetable oil and 2 tbsp soy sauce, season with black pepper, then roast for 15 minutes. 
  2. Meanwhile, mix all the dressing ingredients in a bowl. After roasting the veg for 15 minutes, remove the roasting tray from the oven and toss the vegetables with a spatula. Make 4 spaces in the vegetables for the fish, then add the salmon.
  3. Sprinkle over the dressing (mainly over the fish fillets), then return to the oven for 10-12 minutes until the fish is cooked through (it will flake easily with a fork) and the vegetables are crisp. Sprinkle with sliced spring onions and the reserved chilli, then serve with steamed basmati rice.

Nutrition

Nutrition: per serving
Calories
552kcals
Fat
34.3g (5.5g saturated)
Protein
37.8g
Carbohydrates
1.9g (15.4g sugars)
Fibre
10.5g
Salt
2.3g

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